Béarnaise Sauce

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happy cooking.

 

 

For the reduction:

 

1 cup fresh tarragon leaves, roughly chopped

 

1/2 cup thinly sliced shallots

 

1 rounded teaspoon whole black peppercorns

 

1/2 cup white wine vinegar

 

1/2 cup white wine

 

1/3 cup water

 

 

For the compound butter:

 

1/4 cup chopped tarragon

 

1 teaspoon drained capers

 

1 tablespoon cold butter

 

 

For the béarnaise:

 

2 large egg yolks

 

3 tablespoons tarragon vinegar reduction

 

8 tablespoons cold unsalted butter, cubed

 

1 tablespoon caper tarragon compound butter

 

salt and cayenne pepper to taste

 

freshly ground black pepper, optional

Sumber https://foodwishes.blogspot.com/

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